What better filling to add to a sandwich cookie than the cookie dough itself. Only there is no egg allowed in this cookie dough filling.

The baked cookies on the outside of this sandwich are supersoft, and your teeth literally sink into the delicious goodness.

The only tricky part isn’t really that tricky, but you just have to make sure the cookie dough filling doesn’t have any egg in it.

And also make sure the bowls, spoons, mixers or anything else used for the cookies that will be baked (that have the dough with the eggs in it) are not shared with the raw cookie dough used for the filling.

These are a great alternative to ice cream sandwich cookies because the filling keeps its shape, and you don’t have to worry about the ice cream melting.

Taste testing is allowed, but only for the cookie dough without the egg. And of course, more taste testing after the cookies are baked is highly recommended.

Directions:

Set the mixer on medium speed, and mix the ingredients until incorporated. The dough will be granular and slightly on the moist side.

Transfer 1/3 of the mixture into a medium-size bowl, and set aside.

To the remaining dough in the large mixing bowl, add the milk, and mix until incorporated. Transfer the dough with the milk in it into another large mixing bowl, and set aside.

Now add the dough (without the milk in it) to the large mixing bowl, and add the egg.

Mix until light and fluffy.

Keep each bowl of dough separate, and use separate utensils.

To the dough with the milk in it, add 1/2 cup of raisins and 1-3/4 cups of oatmeal. Use a large, sturdy spoon to mix the ingredients.

Using a different large spoon, in the bowl with the dough that has the egg in it, stir in the remaining raisins and oatmeal.

Cover each bowl with plastic wrap.

Put the dough with the egg in it in the refrigerator for about 20 minutes to chill.

Heat the oven to 350 degrees F.

Spoon the dough with the egg in it onto a cookie sheet (about 1 tablespoon of dough per cookie).

Bake until the edges of the cookies start to brown and the middles are soft (about 8 minutes). Carefully remove them from the pan right away, and set on a rack. Let cool for about 20 minutes.

While the cookies are baking, with the dough that has the milk in it, make small “patties” about 1/2 inch thick and in about the same or a slightly bigger diameter as the baked cookies. If the dough is sticky, chill it for about 10 minutes in the refrigerator to firm it up.

Put each cookie dough “patty” between 2 baked cookies to make a sandwich.